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Irish Egg Rolls


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Irish Egg Rolls


4 oz chopped corned beef

1 cup shredded steamed cabbage

1 cup diced cooked potatoes

1 cup shredded carrot

1/2 cup thinly sliced onion

salt and pepper to taste

8 (7 inch square) egg roll wrappers

1 1/2 quarts of oil for deep frying


Heat oil in a deep−fryer to 375°.

In a medium bowl, mix together first 6 ingredients.

Lay the egg roll wrappers out on a clean, dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal. Fry the rolls a few at a time, turning if necessary, for about 5 minutes or until golden. Remove from hot oil and drain on paper towels.

Cooks Tip:

Some egg roll packages have baking instructions for a healthier option.

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